There’s something so comforting about a bowl of creamy, cheesy broccoli soup, isn’t there? But this isn’t your average broccoli cheddar soup – it’s packed with extra protein, thanks to the addition of blended low-fat cottage cheese. That creamy texture we all love is still there, but with a nutritional boost that makes this soup a hearty, satisfying meal on its own. Plus, it’s relatively light, so you can enjoy the richness without feeling weighed down. Whether you’re looking to sneak in more vegetables or just cozy up with a warm bowl on a chilly evening, this high-protein broccoli cheddar soup is a must-try.

I first started experimenting with this recipe on one of those days where I wanted something filling but didn’t feel like fussing too much in the kitchen. It was one of those happy accidents – I’d just come back from the store, but forgot to pick up cream. All I had was some cottage cheese, which I blended up in a last-ditch attempt to thicken the soup, and wow, did it work! Not only did it give the soup that smooth, creamy texture, but it added a ton of protein, making it feel more substantial without any extra heaviness.

High Protein Broccoli Cheddar Soup Recipe

A quick look at the origins of broccoli cheddar soup 🥦

Broccoli cheddar soup is a classic American favorite, often served in cozy diners and even popularized by chain restaurants like Panera Bread. While its roots are relatively modern, the combination of broccoli and cheese actually has European influences, with variations seen in Italian and French cooking. Traditionally, this soup is made with cream and lots of cheddar, but as the health-conscious food movement grew, lighter and higher-protein versions like this one started gaining popularity. Today, it’s a comforting staple for those chilly days when only something warm and cheesy will do.

Let’s talk ingredients: what makes this soup so special

Each ingredient in this high-protein broccoli cheddar soup plays a part in creating that cozy, savory flavor you’re after. Here’s a breakdown:

Butter: Just a tablespoon to start off with some richness. If you’re looking to cut down on fat, you can use olive oil, but butter gives that authentic, indulgent taste.
Onion, carrot, and celery: The classic trio for building a flavorful soup base. They add sweetness and depth, balancing the sharpness of the cheddar.
Garlic: Just a couple of cloves for that aromatic warmth. Feel free to add more if you’re a garlic lover!
Flour: This helps thicken the soup without needing heavy cream. A gluten-free flour works perfectly here if you’re avoiding gluten.
Smoked paprika: This adds a subtle smokiness that really complements the cheddar and broccoli.
Vegetable broth: Look for the “not-chicken” style, which has a richer flavor that’s perfect for soup. It adds a savory depth and keeps this recipe vegetarian.
Broccoli: The star of the show! You’ll want fresh broccoli if possible, chopped into small florets so it cooks evenly.
Milk: I used 1% milk here for creaminess without too much fat. You can use whole milk for an even richer taste.
Cheddar cheese: Sharp cheddar works best, giving that classic cheesy flavor. You don’t need a ton here, but make sure it’s good quality – it makes a difference!
Low-fat cottage cheese: This is the secret weapon for adding protein and creaminess. Blending it smooth before adding it in prevents any curdling and makes the soup velvety.
Salt and pepper: Essential for adjusting the flavor to your taste.

Kitchen gear: what you need (and what you can skip)

For this soup, you don’t need a lot of fancy equipment, which is one of the things I love about it!

Large pot or Dutch oven: This is essential for cooking the soup, and a pot with a heavy bottom helps prevent sticking.
Wooden spoon or spatula: For stirring the veggies and avoiding any sticking on the bottom of the pot.
Blender or immersion blender: You’ll need one of these to blend a portion of the soup. If you’re using a countertop blender, remember to let the steam escape so you don’t end up with a soup explosion!
Ladle: Not strictly necessary, but it makes serving up this soup a lot easier.

Step-by-step: my foolproof method (with a few tips along the way)

1. Sauté the veggies

Start by melting the butter in a large pot over medium heat. Once it’s melted, add the diced onion, carrot, and celery. Let these cook for about 10 minutes, stirring occasionally. You want the veggies to soften and start releasing their flavors, which builds the base for the soup.

2. Add the garlic

Once the veggies are softened, add the minced garlic and cook for just about a minute. Garlic burns easily, so keep an eye on it. This step adds a lovely depth of flavor without overpowering the soup.

3. Thicken it up

Sprinkle in the smoked paprika and flour, stirring well to coat the veggies. Let it cook for a minute or two. This quick roux thickens the soup, giving it that cozy, hearty texture.

4. Add the broth and broccoli

Pour in the vegetable broth, stirring to dissolve any flour. Then add the chopped broccoli. Bring everything to a simmer and cook for 8-9 minutes, until the broccoli is tender. If your broccoli stems are thick, chop them smaller so they cook through.

5. Pour in the milk

Turn the heat to low and stir in the milk. This step warms the soup without scalding it. Keep an eye on the heat – too high, and the milk could curdle.

6. Add the cheese

Stir in the blended cottage cheese and shredded cheddar. Keep the heat low and continue stirring until the cheese melts smoothly into the soup. This is when the magic happens! The cottage cheese disappears into the soup, making it creamy without the need for heavy cream.

7. Blend it (just a little)

Ladle about a cup of the soup into a blender, blend it until smooth, then pour it back into the pot. This step adds creaminess without losing all the chunks of broccoli. An immersion blender also works – just be gentle so you don’t over-puree.

8. Season and serve

Taste your soup and add salt and pepper as needed. Serve hot, with an extra sprinkle of cheddar on top if you like!

Make it your own: fun variations to try

Vegan version: Substitute the butter with olive oil, the milk with almond or oat milk, and the cheddar with a good vegan cheese. For the cottage cheese, try a plant-based ricotta – it has a similar texture when blended.
Spicy kick: Add a pinch of cayenne or some red pepper flakes with the smoked paprika if you like a little heat.
Extra veggies: Toss in some diced potatoes or cauliflower with the broccoli. They’ll add more texture and flavor without overpowering the cheddar.
Low-carb option: Replace the flour with a low-carb thickener like xanthan gum, and try unsweetened almond milk instead of regular milk.
Seasonal swap: In the spring, add a handful of fresh spinach or peas for a pop of color and flavor.

Serving suggestions: make it a meal!

To really make this soup shine, serve it with a slice of warm, crusty bread on the side. Or, go for classic soup-and-sandwich vibes by pairing it with a veggie-packed grilled cheese. For a bit of crunch, sprinkle some croutons on top, or even a handful of toasted pumpkin seeds for a nutty flavor that complements the cheddar. A garnish of fresh parsley or chives brightens it up too, adding a hint of color and freshness.

Suggested drink pairings

This soup pairs wonderfully with light, refreshing drinks that balance its richness. Try serving it with a sparkling water infused with lemon or lime for a zesty contrast. A light, unsweetened iced tea (like green or herbal) works well too, especially if you add a slice of citrus or a sprig of mint. And if you’re a kombucha fan, a mild ginger or citrus-flavored kombucha can add a fun, tangy contrast that cuts through the creaminess.

Storage and reheating tips

If you have leftovers, this soup keeps well in the fridge for up to 3 days. Just store it in an airtight container and reheat it gently on the stovetop over low heat, stirring occasionally. Microwave reheating works too – use a microwave-safe bowl, cover it with a lid or microwave-safe plate, and heat in 30-second intervals, stirring in between to prevent hot spots.

This soup also freezes beautifully. Just let it cool completely before transferring it to freezer-safe containers. It’ll keep for about 2-3 months in the freezer. To reheat, thaw it in the fridge overnight and then warm it on the stovetop.

Scaling the recipe up or down

This recipe makes about 4 servings, but it’s easy to adjust! For a bigger batch, just double the ingredients and use a large enough pot to hold everything comfortably. If you’re making a smaller batch, halve the ingredients – the cooking times stay roughly the same. Just keep in mind that the more you scale up, the longer it may take to heat through.

FAQs

1. Can I use frozen broccoli? Yes! Just add the frozen broccoli directly to the pot. You might need to cook it a bit longer, but it works well.

2. What if I don’t have cottage cheese? No worries – you can use Greek yogurt instead. Just blend it until smooth for a similar creamy texture.

3. Can I make this soup in a slow cooker? Absolutely! Sauté the veggies first, then add everything except the milk and cheese to the slow cooker. Cook on low for 4-6 hours, add the milk and cheese at the end, and blend as directed.

4. Will almond milk work? Yes, unsweetened almond milk is a great alternative if you’re avoiding dairy. Just be aware the texture may be slightly different.

5. How can I thicken the soup without flour? Try blending more of the soup to make it thicker, or use a low-carb thickener like xanthan gum.

This high-protein broccoli cheddar soup is cozy, satisfying, and packed with flavor. Give it a try – I think you’ll love it as much as I do!